Pre-heat the oven to 190ºC.
Prepare the ring doughnut tin. Grease with plant butter and sprinkle with a few chopped almonds. Set aside.
Mix the carob powder and the baking powder with a whisk, and set aside.
Separate the egg yolks from the whites. Beat the egg whites to form firm peaks, and set aside.
Break the carob bar into pieces and place it in a bowl with the two spoons of carob, almond and milk spread; place in the microwave to melt for one minute, or in a bain-marie.
Mix everything together very well to form a well-blended cream.
Add the milk and the egg yolks, mix well so that everything is well combined.
Little by little, add the powder you set aside and mix with a spatula.
Fold into the beaten egg whites.
Half-fill each ring using a piping bag and bake in the oven for approximately 25 minutes.
Test using a cocktail stick.